Slow Cooker Greek Gyro Bowls

Slow Cooker Greek Gyro Bowls are a simple, delicious and flavorful meal! With only a few ingredients these gyros will be in your regular dinner rotation.

Ask, and you shall receive. 

A couple of weeks ago, I made these Slow Cooker Greek Gyro Bowls for Sunday dinner. Thinking nothing of it, I posted the meal on Instagram Stories and I got a ton of responses from y’all wanting the recipe. 

Well, yours truly had no recipe to give. I felt terrible to tell you the truth. In my mind this was a recipe that wasn’t “sexy” enough to put on the blog. I typically make Greek gyros every other Sunday because I can set it and forget it. Plus, we are condiment whores in this household so it’s a good excuse to add on an obscene amount of toppings. 

Anyway, this got me thinking. I always feel the recipes I share with you daily need to be this grand production, but really you guys want simple too. Right? Right. So, today, to keep true to my word, I want to share the recipe for these Slow Cooker Greek Gyro Bowls because it’s so flipping easy. Like so easy. I think Juniper could make this meal.

All you do is toss onions, oregano, garlic, boneless beef roast, and beef stock into a slow cooker. GASP! The secret to these bowls or wraps is the toppings. Don’t hold back. Our favorite is a mixture of cucumber, tomatoes, red onion, feta, olives and tzatziki sauce. 

Besides Sunday dinner this would be a great option for meal prepping. I make this a lot for Mr. B when I am out of town so he can have at least two or three meals from it. Can you say winning? Anyway, I hope y’all enjoy this recipe as much as we do! 

Slow Cooker Greek Gyro Bowls


  • 1 large yellow onion, thinly sliced
  • 3 lb boneless beef chuck roast
  • 5 garlic cloves, minced
  • 2 tbsp dried oregano
  • 3 cups beef stock
  • salt and pepper to taste
  • Crumbled feta, for garnish
  • Grape tomatoes, halved, for garnish
  • Cucumber slices, for garnish
  • Red onion slices, for garnish
  • Tzatziki, for garnish 
  • Hummus, for garnish
  • Pita slices, for serving 
  • Couscous, for serving 


  1. In a 5-quart slow cooker, add the sliced onions to the bottom of the slow cooker. Next, place the chuck roast on top of the onions. Sprinkle 1 tbsp of the dried oregano on top with salt and pepper. Flip, and repeat with remaining 1 tbsp of the dried oregano, salt and pepper. 
  2. Top the chuck roast with minced garlic. Add the beef stock to the slow cooker (if you need to add more that’s okay!) covering the chuck roast about 3/4 of the way. 
  3. Cook the beef on high for 4 hours or on low for 8 hours. 
  4. Once cooked, shred the beef. Take an individual serving bowl and spoon some of the couscous in it. Top the couscous with shredded beef and all the toppings you desire. Repeat until all bowls have been filled. Enjoy! 
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